Preparation - In a large skillet, saute the vegetables in oil until tender. Set aside. In a large, deep skillet or Dutch oven, brown the ground beef. Drain off the fat. Add the seasonings and stir to mix well. Add the sauteed vegetables, canned tomatoes and tomato sauce. Bring to a low boil, reduce heat and simmer for about 45 minutes, stirring occasionally. Stir in the kidney beans and simmer for about 15 more minutes. Optional - Top individual servings with grated cheddar.